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Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.

"What about vegetables", you ask? Well, I still have stuff from both the (Western) supermarkets and from the Chinese grocery...and I've also been making soups and preps and dishes featuring dried vegetables and other dried things, stuff which are ingredients in their own right with their own taste.